Credits: Woks of Life
2016-10-16: Made this with boned pork shoulder because I couldn’t find any bone-in; and we omitted the hamhock because I couldn’t find any of that either. It still smells delicious. (And it takes two Dutch ovens.)
Credits: Woks of Life
Credits: Woks of Life
It makes A LOT of soup.
Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.
Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.
Credits: Aller Hande
Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.
Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.
Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.
Serve soup garnished with coriander and pancetta.
Pick the coriander leaves and finely slice the stalks. Deseed the chili and finely slice. Cut the lime into wedges.
Finely slice the garlic and spring onions; peel and matchstick the ginger. Thinly slice the carrots at an angle, and cut the broccoli into small florets.
Cook the noodles in boiling water, then drain under cold water and set aside with a bit of oil.
Toast the cashews in a dry frying pan or wok until golden, then set aside.
Cut the chicken into small pieces, and fry 2-3 min. in 1 T oil until golden. Add the coriander stalks, garlic, and ginger, and stir fry 1 min. Add the spring onions, carrots, and broccoli and stir-fry another 2 minutes. Add the noodles, and continue frying until the noodles are warm and the chicken cooked.
Add the fish sauce and soy sauce, then remove from heat. Serve, garnished with cashews, chillis, coriander, and lime juice.
Credits: Jamie Oliver, HelloFresh
Rub the steak with Ras el Hanout on both sides and let sit at room temperature for at least half an hour.
Bring 250 ml and the bouillon to boil in a small stock pot. Thinly slice the garlic, spring onions, carrot, and red pepper. When the broth boils, remove from heat and add the couscous; cover.
Heat frying pan with 1 T olive oil. Cook the garlic, carrot, onion, and pepper for 4-5 min.
Season the steak with salt and pepper. Heat another frying pan with 1 T olive oil. Sear steak on each side 2-3 min. until nicely colored. Remove from pan and set aside.
While the steak is searing, chop coriander, and add 3/4 of it to the vegetables. Remove from heat, add the baby spinach and 2 T olive oil. Fold together to wilt the spinach. When the couscous has soaked up all the water, fluff with fork and add to vegetables; mix thoroughly. Zest the lemon and add the zest with 1 T lemon juice to the couscous.
Slice steak thinly on the diagonal, and serve over the couscous/vegetable mix, garnished with the remainder of the coriander.
Rinse mussels under running water. Tap mussels on the edge of the sink; discard those that do not close. Leave the rest in cold water.
Peal and finely chop the shallots and garlic; finely chop the celery, leek, and carrots. Chop the butter into cubes and divide. Saute vegetables in half of the butter for about 3 minutes; add white wine, bay leaf, and thyme and bring to a high heat. Add mussels and cook on high for five minutes, shaking occasionally. Remove thyme and bay leaf. Bring cooking liquid to a boil and add the remainder of the butter, whisking. Serve with chopped fresh parsley.
2015-01-01: Made this with two red onions and two white onions, and shiraz. Paired with cheese-on-toast under the broiler, it wasn’t bad; but Gwen didn’t like it.
Preheat the oven to 220C. Heat a dry frying pan over a medium heat. Add the cumin, fennel, coriander and caraway seeds and peppercorns, and toast until fragrant – about a minute. If you don’t have whole seeds, you can use the powdered version, but don’t toast. Transfer to a mortar and use a pestle to pound to a fine powder. Combine with the paprika, cayenne, salt and oil.
Put the lamb in a large, deep roasting tin. Use the tip of a sharp knife to score the meat. If you want, slice a few garlic cloves and shove them into the scores. Rub the spice mixture over the joint and massage it in, including the underside, working it into any crevices.
Roast in the hot oven for 30 minutes. Baste the lamb with its juices, then pour a glass of water into the tin (not over the meat). Cover with foil, return to the oven and reduce the heat to 120C. After 4.5-5 more hours, take the lamb out and scatter the whole garlic cloves into the lamb juices. Cover the dish again and return to the oven for a final hour, by which time the meat should be extremely tender and the garlic soft and sweet.
Credits: Hugh Fearnley-Whittingstall, slightly modified.
2014-01-19: I tried it on a cut of frying beef (braten keulen), around 1/2 kg. We cut the spice mixture in half, put it in at 220C for 10 min., then added between 1/4-1/2 C water, cooked for another 10, basted, reduced to 120C and cooked for 15-20 min., until it was medium rare. It was gorgeous:
2014-01-26: This weekend, we tried it with pork. We got a schweine-filet of 600g, and again cut the spice mixture in half (and skipped the garlic step). It’s not as good with pork as it is with lamb and beef, but still good. Roasted at 200C for 10 min., added about 1/4 C water, roasted for another 10 min. at 200C, and then reduced heat to 180C, checking every 10 min. until done.
2014-12-26: Made with 1.5lbs of eye of round beef. Did not halve the spice mixture. Cooked at 220C/430F for 15 min., then added 2/3 C water and the garlic, and cooked for 10 more min. Basted, reduced heat to 120C and cooked a further 15 min, covered, when it was medium rare.
Prepare the pasta according to the directions on the package; heat the peas in the microwave. Slice the onion thinly and sautee in oil with pressed garlic for ~10 min. Chop or crumble the feta into smallish pieces. Add the peas to the onions once they have cooked, and just at the end add the feta and turn the heat off; this will allow the feta to soften and melt but not completely disappear. Serve over pasta.
Made this last night as a “let’s clean up things out of the fridge and freezer,”, and it turned out really well: The sweetness of the onions and the peas contrasted with the sharpness of the cheese.